Fajita enchiladas

Mac and I first made enchiladas back when he was stationed at Fort Sill in 2009. We’ve made them a lot since then, so we’ve tweaked this recipe over the years. As a way to eat more veggies, we started adding bell peppers and onions (hence the fajita part of the name). This is our totally non-authentic but still delicious recipe for fajita enchiladas. They’re cheesy, flavorful, and very filling.

We generally make our fajita enchiladas with ground buffalo, but you can use whatever ground meat you prefer. Once the ground meat is mostly cooked, I throw in the peppers and onions. The fat from the meat gives the vegetables a nice boost of flavor. Then I stir in plain old taco seasoning. You can easily substitute in your favorite taco or southwest seasoning.

You also have some flexibility with your tortilla size. We buy the eight inch tortillas because they work best with the pan size that we normally use. You can choose larger or smaller, but keep in mind that the size of the tortillas will affect the amount of filling you use in each enchilada. I use about a half cup or so of filling for each tortilla. This amount of filling will work for eight 8-inch tortillas (that’s a pretty standard package size).

I like to pair an enchilada sauce made with roasted peppers with the lean flavor of the buffalo. Trader Joe’s makes a tasty version. You’ll need a large can of whatever enchilada sauce you prefer. I splash a bit of enchilada sauce in the bottom of the pan, layer in the rolled enchiladas, then top with another cup or so of sauce. I also spread the sauce on top around to cover all of the tortilla corners. From there, you’ll top with your favorite shredded cheese. You can use a basic Mexican or shredded cheddar blend. This is a great chance to add in some more heat with a nice pepper jack or other spicy cheese.

Be sure to try some of my other Tex-Mex recipes! Southwestern egg rolls | Chicken nachos | Cantina chicken quesadillas

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